Banana & Pecan Cake
Emily Davenport
16 servings
75 minutes
255
Cake, Dessert, Treat
Moist banana & pecan cake, packed with fruit, is a delicious teatime treat. A Dairy Diary Favourites recipe.
Ingredients
- Butter 110g (4oz)
- Caster sugar 225g (8oz)
- Eggs 3, separated
- Peeled ripe bananas 225g (8oz), mashed
Buttermilk 150ml (¼ pint)
- Plain flour 225g (8oz)
- Baking powder 2 tsp
- Sultanas 175g (6oz)
Pecan nut halves 90g (3½ oz)
Directions
Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin and line with non-stick baking paper
- Cream the butter and sugar together until light and fluffy. Beat in the egg yolks, bananas and buttermilk. Add the flour, baking powder and sultanas and beat until smooth
- Whisk the egg whites until stiff and fold into the cake batter. Pour into the prepared tin and arrange the nuts on top. Bake for 1 hour or until a skewer comes out clean
- Leave to cool in the tin for 10 minutes before turning out. Cut into squares to serve
1 comment
Can you freeze the banana and pecan cake?
Thanks